Caramelized Figs: An Easy Way to Preserve Them for Winter

The recipe for caramelized figs is truly simple to make at home. Candying figs means you can preserve them for the winter months, so you can enjoy their deliciousness whenever you like. However, there’s a precise process to follow if you want to achieve stunning results.

In this article, we’ll show you how to make them correctly.

Harvesting Figs for Candying

For the successful execution of the caramelized figs recipe, you need to choose figs that are ripe enough but not overly so. Select the most beautiful fruits, those without defects on the skin, which are soft to the touch but still have some firmness. Very ripe figs are better suited for making fig jam.
Another important consideration when harvesting is to be careful to keep the stem, which is the fruit’s terminal part. The fig should, therefore, be intact and without cracks on the skin. To prevent the stem from detaching during harvest, “unscrew” the fruit from the tree as if it were a lightbulb.

Ingredients for the caramelized Figs Recipe

Our caramelized fig preserve requires the following ingredients:

• 2 kg of ripe green figs
• 500 g of raw cane sugar
• 750 ml of water

Tools and Preparation Time

The initial preparation of caramelized figs takes 10 minutes, while cooking takes about 2 hours. The tools you’ll need include:

• A high-sided non-stick pan
• 314 g jars
• Ladle and spoon

How to Make Caramelized Figs

First, wash your figs for candying under running water. Then, let them dry quickly in a colander. At this point, arrange them in the pan, placing them neatly and in a circular manner, with the stems facing upwards.
Next, add the water and sprinkle with the raw cane sugar. The water should reach a level that covers the fruits to about halfway up their height. As the sugar dissolves in the water, it will form caramel.

Cooking the Caramelized Figs

The cooking phase is what will give us caramelized figs. Place the pan on medium heat, which will help reduce cooking time. During cooking in the pan, figs should not be stirred and can only be moved in a specific way, by occasionally shaking the entire pan. The sugar will melt slowly, the water will start to boil and evaporate slowly, and the figs will begin to release sugary substances. During cooking, you’ll notice a change in the color of the skin, which will transition from green to golden. The cooking time is approximately 2 hours but may vary depending on the intensity of the heat. To determine when it’s finished, pay attention to the formation of sizzling bubbles on the surface. Additionally, the aroma will become intense, the fruit will turn completely “golden,” and it will begin to wither.

Canning the Caramelized Figs

While the caramelized figs are cooking, proceed to sterilize the jars by placing them in the oven at 150°C for 20 minutes (the time may vary depending on various factors). As soon as the cooking is complete, you must jar the figs to prevent the caramel from solidifying. Use a spoon to help, inserting the figs one by one, trying to cover the entire jar space.
When you reach the top, stop and fill with the caramel remaining at the bottom of the pot. The figs should be completely covered by this juice, which is essential for proper preservation. Naturally, the longer you cook the figs, the darker the color of this caramel will be.

Sealing and Vacuum Sealing

To keep the figs submerged in the liquid, use classic canning weights.
Finally, seal the jars tightly. For vacuum sealing, keep the jar upside down until it cools.

Yield of the Recipe

From our 2 kg of fresh figs, we obtained 5 jars of 314 g of caramelized figs, plus half a jar of honey/caramel, which can be used for making a dessert. An excellent yield indeed.

How to Store caramelized Figs

Caramelized figs should be stored in a dark and dry pantry for up to 12 months. Once the jar is opened, keep it in the refrigerator and consume it within a week.